In pulling this salad together, I had fresh, quick ,and easy on the brain. I used one of those pre-cooked rotisserie chickens you get at the grocery store, but you could easily make your own shredded chicken without too much hassle and I included instructions for this in the notes for this recipe. I wanted a touch of sweetness to complement the tartness of the lime so I planned to use honey.
This plan was ditched though when I realized that I had gotten so overwhelmed by sunshine that I forgot to grab some at the store. Luckily agave syrup worked splendidly. Leaving out the chicken and cheese makes it a vegan recipe too.
This salad with jalapeño lime dressing is light and refreshing with a tasty balance of sweet and tangy and a tiny hint of spice. You may have noticed by now that this seems to be my favorite combo and I incorporate Mexican/ Latin seasonings into pretty much everything. I had to have a serious intervention with myself the other day when I was tempted to add jalapeño, cumin, and lime to a desert recipe and realized I had clearly crossed a line. Seriously, I need help.
The dressing is made in the blender which means you don’t even have to worry about emulsifying the oil and lime juice with vigorous whisking, which I normally despise doing because I feel like it always just separates anyways while I’m pulling together the rest of the salad.
I’m completely in love with the color of the dressing. Its such a striking vibrant green, perfect for spring. Perfect for St. Patty’s day too (if you’re into the whole ditching traditions kind of thing).
The portion sizes are pretty large if you make the recipe as written. This makes it filling and satisfying to no end.
It is definitely a salad I will make again and again. Next time I may add in some cooked quinoa or roasted sweet potatoes for a little variety since I know I will be making this often and might want to switch it up a bit.
Salad with Jalapeño Lime Dressing
Ingredients
Salad
- 10 cups mixed greens (loosely packed)
- 15 oz. black beans (drained and rinsed)
- 1/2 cup frozen corn (defrosted)
- 1 avocado (diced)
- 1 red pepper (chopped)
- 1/2 cup cotija cheese (crumbled)
- 2 cups cooked chicken (shredded or diced*)
Dressing
- 1/3 cup lime juice (juice from 2-3 limes)
- 1/3 cup olive oil
- 1/4 tsp. cumin
- 1/4 tsp. salt
- 1/4 tsp. fresh ground black pepper
- 1 tsp. minced garlic
- 3 Tbsp. agave syrup
- 1/4 cup packed cilantro (if already chopped, only use 3 Tbsp.)
- 1 jalapeño with seeds removed and roughly chopped**
Instructions
- Add all salad ingredients to a large bowl and set aside. Add dressing ingredients to a blender and pulse for about a minute until oil is fully emulsified and cilantro and jalapeño are pulverized and mixed in.
- Toss salad with dressing.
Notes
Nutrition
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